Name: Grilled Jerk Chicken
Ingredients: 8-10 chicken thighs (or a combination of thighs and breasts); 1 medium onion, chopped; 1 bunch scallions, chopped; 2 Scotch bonnet or habanero peppers, chopped; 2 garlic cloves, chopped; 1 2-inch piece of ginger chopped; 2 Tbls. allspice, ground; 2 Tbls. fresh thyme leaves; 1 tsp. salt; 1 Tbls. ground black pepper; 1 tsp. cayenne pepper; 1/2 tsp. nutmeg; 2 Tbls. brown sugar; 1/2 cup soy sauce; 1 cup white wine vinegar; 1 cup lime juice; 1/2 cup canola oil

Ingredients

Scale

2 Tbls. canola oil
2 garlic cloves, minced
1 onion, diced
1 jalapeno pepper, minced
1 tsp. dried thyme
2 cans (14 oz) oconut milk
2 cups water
1½ to 2 tsp alt, to taste
1 tsp. black pepper
2 can red kidney beans, drained
2 cups long grain rice

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Instructions

In a large skillet, over medium heat, add oil. Next add garlic, onion, jalapeno pepper, and thyme. Saute’ until soft, approximately 5 minutes. Add coconut milk and water. Bring to a boil and add beans, rice, and salt and pepper. Reduce heat to simmer. Cover and cook until liquids are absorbed and rice is cooked through, approximately 20-25 minutes.